Hot coals, the smell of a searing outdoor fire and roaring ocean in the background… We celebrate the wonder of cooking in nature with Sarah Glover. In a time that we’ve found ourselves enjoying our surrounds more than ever before, we bring to life the beauty of outdoor cooking with the most incredible chef.
To be out in nature is to immerse yourself in all it’s glory. Our passion for the wilderness is an endless love affair that we continue to explore. We have found ourselves diving into deep fern valleys, wide spanning rivers and sandy paths through a newfound adventure and exploration of cooking outdoors.
We previously would have thought to only cook outdoors if there’s a BBQ near by or we are off on camping trip. Sarah has opened our minds to cooking in the beauty around us, wherever the wind takes us on the weekends. Picking up some local produce from the farmers market and driving into the distance, we now get so excited to put together a little fire and get cooking outdoors.
This simple concept levels up your food and experience with being out in nature. We were humbled to have Sarah show us some of her outdoor cooking in our beautiful new Rust Kyra Dress. Take a look below at this delicious recipe that we can all make outdoors.
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Molasses Golden Syrup Dumplings
- 1 cup self raising flour
- To taste salt
- 20g unsalted butter
- 50ml milk
- 1/2 cup golden syrup
- 1/4 cup molasses
- 3/4 cup brown sugar firmly packed
- 30g unsalted butter
- 1 2/3 cup water
To serve runny cream
- 3.2 Quart Combo Cooker By Camp Fire Australia Mixing bowl
- Light your fire about 1 hour before you’re ready to cook and let the coals burn down to a slight flame.
- Sift self raising flour into a bowl and add a pinch of salt.
- Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.
- Gently add the milk and mix till the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.
- Combine all sauce ingredients into a 3.2 Quart Combo Cooker. Bring to the boil to amalgamate before reducing heat to a gentle simmer.
- Flour your hands and roll the dough into the size of a twenty cent piece. Place the balls onto a tray lined with baking paper.
- Slip the balls off the baking paper all together into the syrup. Place the lid onto the Combo cooker. Cook for about 10 minutes, but placing the combo cooker on a Camp Grill & HotPlate , put some coal on top of the combo cooker and allot to cook for 10mins - remove from heat the dumplings should be light and fluffy.
- Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.
A little bit more about Chef Sarah Glover:
Originally from Tasmania, Australia, Sarah is currently based in New York and is about to launch her latest cookbook Wild Child Adventure Cooking with Kids. She is the owner of Airbnb ~ Driftwood Cabin in Primrose Sands, Tasmania (if you haven’t seen pics of this glorious destination you should take a look). Sarah runs kids camp cooking classes, private cooking classes and also a catering business… We are so inspired!
By Erin Pyers
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